Crispy Parmesan Tomato Chips

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Ingredients

6 cups thinly sliced beefsteak tomatoes

2 tablespoons extra virgin olive oil

2 teaspoons sea salt

1 teaspoon garlic powder

2 tablespoons fresh chopped parsley

2 tablespoons grated Parmesan cheese

Instructions

Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.

Place slices without overlapping onto dehydrator shelves or a baking pan.

If you are baking preheat oven to 200 degrees F.

In a small bowl whisk together the remaining ingredients.

Sprinkle mixture over each slice.

Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.

If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Notes

Net Carbs: 7.3g

Points Plus: 3

Smartpoints: 3

Nutrition Information

Serves: 6

Serving size: 1/2 cup

Calories: 88

Fat: 5.8g

Saturated fat: 1.1g

Carbohydrates: 9.4g

Sugar: .8g

Sodium: 798mg

Fiber: 2.1g

Protein: 2.5g

Cholesterol: 2mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...